In The Wild Heart Kitchen

Healthy Banana Bread (Low Sugar) is simple and delicious. Baked up with white einkorn and whole wheat flour, dark chocolate chips and tahini.

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I think today, of all days, is the perfect for releasing yet another banana bread recipe into the world. Don’t you? It’s time. Simply because there is a mamma out there who bought too few bananas last week for her banana feasting children. So this week, she bought double. BUT, this week, her children don’t want bananas….they want grapes.

So while you have those two dozen bananas slowly rotting on your counter whilst your children fight to death over the last grape in your fridge, make this banana bread and be happy!

This is a one bowl super fast recipe because there is no butter to melt, no ingredients to bring to room temperature. It’s simply plop in the bowl and bake. It’s so easy, my five year old has successfully made it herself (with adult supervision).

Why You’ll Love Healthy Banana Bread!

Before you tell me, “Lady, I got my own recipe,” let me begin with…this banana bread has no oil or butter, and is low is added sugar. This is not your typical, dessert-tasting banana bread. Busy Mamma Banana Bread is sneakily wholesome and healthy. I recommend using King Arthur Baking Co. White Whole Wheat Flour or Einkorn Flour blended with all purpose flour for flavor, nutrition, and texture. For my family, I use 100 percent einkorn flour and my children adore it. The best thing about this recipe is you can really use whatever flour you want…even whole wheat pastry flour.

This bread is speckled with dark chocolate chips for some decadence and topped with oats for a warm crunch. It’s perfect for a snack or breakfast. Unlike other recipes, this recipe is as healthy as a banana bread gets.

Unlike other banana breads this recipe….

• Uses apple sauce instead of butter or oil.

• Has no sugar other than the sugar sprinkled on top for a little sweet crunch. With the natural sugars or ripe bananas and apple sauce…there is little to no need for extra sugar. In the recipe I include an optimal 1/4 of a cup of sugar for the batter if you feel you need more sweetness.
• I uses tahini for a little extra healthy fat richness. However, if you don’t have tahini on hand or have a sesame allergy, simply omit. You won’t notice the tahini taste, but it brings buttery richness to the banana bread. My tahini of choice is Soom.

The recipe makes one loaf, or 20 mini muffins, but I highly suggest you double the recipe because your family WILL finish the entire loaf in one sitting. Trust me on this one. I’ve done extensive research.

Baking with Einkorn Flour:

Einkorn flour is considered an “ancient grain” and is a healthy, delicious flour option. It has a warm, nutty flavor without that sourness whole wheat flour tends to have. I adore it for my banana bread because I know my children are getting great nutrition in their favorite afternoon snack. Einkorn flour is sold in most grocery stores in the baking section.

This banana bread recipe is for all the Mammas (and Pappas) who are always just “hangin in there” and need a one bowl, simple yet healthy banana bread that you can whip up in a synch and feed your kiddos (and yourself) for breakfast, snack, or a lunch box treat.

Print Recipe

Healthy Banana Bread (Low Sugar)

Healthy Banana Bread (Low Sugar)Bread is simple and delicious. Baked up with einkorn flour, dark chocolate chips and tahini.

Prep Time10 minutes mins

Cook Time44 minutes mins

Total Time55 minutes mins

Course: Bread, Breakfast, Brunch, Dessert, Snack, Tea

Cuisine: American

Keyword: banana, banana bread, coffee cake, snacking cakes

Ingredients

• 4 very ripe bananas mashed
• ⅓ cup applesauce conveniently one individual applesauce “cup”
• 1 large egg slightly beaten
• ¼ cup raw sugar Only if you want. I personally don't.
• 1 teaspoon baking soda
• 2.5 tablespoons raw tahini
• 1/2 teaspoon vanilla extract
• 1 cup einkorn flour or white whole wheat flour see notes
• ½ cup einkorn flour or all purpose flour see notes
• ⅓ heaping cup dark chocolate chips roughly chopped, chocolate dust and all
• 2 teaspoons Raw sugar to sprinkle (see notes)

For the Einkorn-Sesame Version

Instructions

• Preheat the oven to 350 degrees
• Grease an 8×4.5 loaf pan and place it on a cookie sheet
• In a large bowl, mash the bananas
• Add applesauce, egg, sugar, and vanilla. Mix well to combine.
• Sprinkle the baking soda over the mixture and wait about 8 seconds until the baking soda becomes activated and appears soft and melted.
• Add the tahini, stir well to combine.
• Add the flour and gently stir until all flour is combined and no flour streaks remain.
• Gently stir in chocolate chips.
• Pour batter into the prepared pan.
• Insert a knife about 1/2 into the raw batter and, in one fluid motion, draw a line down the middle (from top to bottom) of the batter. This will create a lovely pop when baking.
• Generously sprinkle with raw sugar over the top.
• Place the banana bread pan onto a cookie sheet in the oven and bake between 45-55 minutes, or until a toothpick comes out clean. If you are making mini muffins, the cook time is roughly 18-20 minutes.
• Let the cake cool in the pan for five minutes then remove from pan and cool on a rack.
• Eat immediately or cover with foil. This cake can be stored at room temperature for two days.

Notes

Make this recipe into muffins! Follow the recipe as instructed and scoop batter into muffin tins. Bake until a tester/toothpick can be inserted into the center of the muffin and come out clean. Roughly 18 -20 minutes depending on the size of your muffin. (This time is based on smaller/mini muffins)

Raw sugar: I use raw sugar for this recipe but you can use regular white sugar.

Flour: This recipe calls for part einkorn or white whole wheat flour and part all purpose flour. You can make this entirely with white whole wheat flour, whole wheat pastry flour, or even just all purpose flour. My personal favorite is using only Einkorn flour. The power if yours.